| Nanfengmiju is a unique and native cultivar with excellent quality in China. In order to find out the characteristics and quality changes of nanfengmiju during its growth and post-harvest, the flavor, nutrition and functional substances of the pulp and peel were analyzed, meanwhile, Shatangju and Guoqing NO.1 were taken as the control. The major results are as follows:1.Both Nanfengmiju and Shatangju are tiny-fruit citrus varieties, the comparison of fruit quality between the two varieties during post-harvest showed that the TSS content of Shatangju is slightly higher than that of Nanfengmiju while its total sugar and total acid are both lower than those of Nanfengmiju. The citric acid and sucrose, contained most in total sugar and total acid, are 145.83mg/g,7.57 mg/g in Nanfengmiju and 110.11 mg/g,6.89 mg/g in Shatangju respectively. Theβ-cryptoxanthin and nobiletin contents in the pulp and peel of Nanfengmiju are both higher than those of Shatangju, which are 73.71μg/g and 10669.83μg/g in peel, with comparison to 35.76μg/g and 66.68μg/g in pulp of Nanfengmiju, while in peel and pulp of Shatangju, theβ-cryptoxanthin and nobiletin content are 16.11μg/g,5718.85μg/g and 1.38μg/g,36.23μg/g respectively.2. The quality comparison of Nanfengmiju and Shatangju during the storage: The TSS content increased firstly and then declined with the extension of storage time which was 14.3% in Shatangju and 12.3% in Nanfengmiju at the end of storage. In addition, the total acid of Shatangju increased, followed with the declined acid during the storage, while the complete opposite trend can be found in Nanfengmiju. The nobiletin contents of Nanfengmiju declined firstly and then increased during the storage which were 10120.6μg/g in peel and 73μg/g in pulp at the end of storage; the nobiletin content of Shatangju appeared the same tendency as one of Nanfengmiju in peel but it always declined in pulp, and its content was 5680.1μg/g in peel and 17.5μg/g in pulp at the end of storage. Despite some fluctuations, there was a decrease forβ-cryptoxanthin content of Nanfengmiju in peel, compared to decline in the beginning and then increase in pulp during the storage. The contents were 37.4μg/g and 66.5μg/g in peel and pulp respectively at the end of storage.3. The changes of total sugar, total acid and Vc in Nanfengmiju and 'Guoqing NO.1':The TSS content declined firstly and then increased during fruit development, which accounted for 10.73% and 9.53% in Nanfengmiju and'Guoqing NO.1'respectively when the fruits got matured. The total sugar contents of the two cultivars gradually increased with fruit development and increased sharply 121d after flowering, on the other hand, the acid contents gradually declined and reached the minimum when the fruits got matured.There was hardly no changes of the Vc content in Nanfengmiju during fruit development, the Vc content reached 14.72mg/mL at maturity; The Vc content of 'Guoqing NO.1', higher than that of Nanfengmiju during the fruit development, climbed to the summit 1 month before the fruits got matured, then followed by a decline. When fruits got matured, the Vc content of'Guoqing NO.1'was 39.24mg/mL.4. The changes of theβ-cryptoxanthin and nobiletin contents in Nanfengmiju and 'Guoqing NO.1':The P-cryptoxanthin contents in pulp gradually increased with fruit development and reached the summit at maturity which were 6.145μg/g and 11.45μg/g in Nanfengmiju and'Guoqing NO.1'respectively; Theβ-cryptoxanthin contents in peel were very low before maturity but suddenly increased 163 d after flowering which were 9.219μg/g and 14.605μg/g in Nanfengmiju and'Guoqing NO.1'respectively.The nobiletin contents of the two cultivars were very high during the young fruit stage, and reached the summit 121 d after flowering. Compared to declining in pulp at maturity, a sudden increase could be observed in peel 163 d after flowering. Nobiletin contents were 13876μg/g and 870.22μg/g in peel at maturity, compared to 214.41μg/g,36.06μg/g in pulp for Nanfengmiju and'Guoqing NO.1'. |
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